Party Food Calculator — How Much Food to Buy

General rules: cocktail party — 6–8 appetizer pieces per person per hour; sit-down dinner — 6–8 oz protein, 2–3 side dishes at 4–6 oz each; buffet — 25% more than sit-down since guests have seconds. Always add 10–15% extra for large appetites and unexpected guests.

Plan for 10% extra for events over 50 guests, 15–20% extra for smaller gatherings (more variance in appetite). For buffets, prepare 20–25% more than a sit-down equivalent because guests typically take larger portions with more choice. Budget for leftovers — roughly 30% of food will remain at most dinner events.

Label all dishes clearly with allergen information. For vegetarian/vegan guests, ensure at least one substantial protein-rich main dish option (not just sides). For gluten-free guests, keep gluten-free items separate with dedicated serving utensils to prevent cross-contamination.

For buffets: chafing dishes (1 per 2 hot items), serving spoons and tongs (2 per dish), 4-inch deep pans for hot foods, sneeze guards if outdoors. For cold foods: ice trays or sheet pans with ice. For drinks: dispensers, pitchers, ice buckets. Label stands for each dish.